A Bit About Tapas . . .

What are the origins of tapas and why is it sewn securely in the fabric of Mediterranean Spanish culture? I personally like this speculation from Susanna Tee, author of Tapas: Full of Delicious Authentic Recipes.

"Tapas means a "cover" or "lid" and this gives us a clue to how this cuisine began. Perhaps it was a glass of wine or sherry being covered by a slice of bread, or maybe by a saucer with a slice of bread, ham, or a few olives on it, to keep out the fruit flies, dust or rain. This led to the bread being eaten, which led to the bread becoming something more substantial and a way for the bar owner to tempt his customers and increase his wine .

. . . Over the years, these little helpings of food have become an enormous repertoire of small dishes. There are small dishes of deep-fried fish and vegetables, a pan of sizzling shrimp, meatballs, croquettes, pinchos (small kebobs or tapas on toothpicks), wedges of tortilla (Spanish omelet), stuffed eggs, cooked dishes in a sauce to be shared among friends and, of course, delicious concoctions piled on top of bread or toast.".

Tapas represent a wide variety of appetizers, or snacks, in Spanish cuisine. Usually served on small plates or bowls, either in half rations or complete portions, tapas may be cold (such as mixed olives and cheese) or warm (such as chopitos, which are battered, fried baby squid).

It is said that the serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal. And interestingly enough, in some countries it is customary for diners to stand and move about while eating tapas.

Today in select bars in Spain, the United Kingdom as well as some parts of North America, tapas have evolved into a somewhat sophisticated cuisine.

Tapas ... Breads, Spreads & Dips

In case you didn't know, bread (or "pan" as it is called) is a staple food of Spain and is served with every meal . . . so it stands to reason that a tapa would be incomplete without it.

Most Spanish breads are coarse, country-styled loaves that are purchased daily and eaten fresh. Even if you don't have access to authentic Spanish bread you can choose something similar (like French bread), and cut into thick slices and serve with a flavorful dip or any number of toppers.

Small Plates . . . Big Flavor - An Array of Spanish Tapas Recipes

An expert in Mediterranean cuisine, Joyce Goldstein brings the warmth of Spain across the Atlantic with this delightful array of tapas recipes. These treats are small, savory, and perfect for an evening in with friends.

What's A Tapas Party Without ... Sangria!

From classic Spanish sangria to sparkling raspberry lemoncello, Sangria offers pitcher-perfect recipes for fruity wine and champagne drinks. With recipes for red, white, and sparkling sangria, these concoctions will turn any party into a full-blown fiesta.